Lightly crisp buns are split and stuffed with chopped pork belly that had been braised to perfect tenderness. Adding cilantro to the pork filling gives the snack a richer flavor and aroma.
Add the ginger, Sichuan peppercorns and Shao Xing wine.
When the water boils, drop in the pork belly and stir to separate.
Allow to boil, uncovered, for about ten minutes.
Scoop out the pork and place in a strainer.
Rinse under the tap to remove all impurities.
Spread the rinsed pork in a kitchen towel and rub to remove surface moisture.
Braise the pork
Brush cooking oil in a pan or wok and spread the pork belly.
Cook the pork belly cubes, turning them occasionally, until the surface is browned.
Add the chopped shallots and ginger. Cook, stirring often, until aromatic.
Add all the spices, soy sauces, sugar and enough water to cover.
Cover the pan, set the heat to low and cook the pork until tender (see note #1 below).
Make the buns
Sprinkle the yeast over the warm water and leave for a few minutes.
Place the flour in a mixing bowl. Add the salt, oil and the yeast-water mixture.
Mix until all the liquid has been absorbed.
Transfer the dough to your work surface and knead until smooth or use a stand mixer with the dough hook attached (see note #2 below).
Form the dough into a ball, drop into a bowl, cover the bowl with a kitchen towel or a cheesecloth and leave to double in volume.
Dump your dough onto your work surface and divide into ten portions.
Roll each portion into a ball.
Flatten each ball with your fingers. With a rolling pin, roll into an oblong about a quarter inch in thickness.
Take one short end of the flattened dough, fold in and roll until you reach the other short end.
With your hands, roll the dough against your work surface until double in length.
Take one end, fold in and roll until only about an inch of the other short end is exposed. Pull the visible end and tuck it in by folding it underneath.
Repeat with the rest of the dough balls.
Take your rolled dough and flatten with your fingers to form discs about four inches in diameter.
Arrange all the formed dough on a tray, cover with a kitchen towel and rest for 10 minutes.
Place a thick-bottomed frying pan on the stove and set the heat to medium-low.
Arrange the discs of dough on the heated pan at least an inch apart (they will expand so keep them apart).
Cover the pan and cook the buns for about two minutes. Flip, the buns, cover and cook the opposite sides for another two minutes.
Remove the cover and cook each side for one minute.
Assemble the rou jia mo
Scoop the pork into a chopping board and cut into small pieces.
Place the chopped pork into a bowl, drizzle in a few tablespoons of the cooking liquid to moisten, add chopped cilantro and toss well.
Slit the buns to form pockets.
Spoon the pork into the pockets.
Serve the pork-filled buns immediately.
Notes
Taste the braising liquid occasionally and add salt, as needed. Do not be tempted to add more soy sauce to prevent the meat from turning too dark.
If the dough feels too stiff, add more water during kneading, no more than a tablespoon at a time, to make a soft and elastic dough.